This has to be without doubt the most classic of all French butters. It incorporates a magnificent blend of garlic, flat leaf parsley and extra virgin olive oil, which leaves you something packed with taste.

The one thing this has over its bog standard garlic butter competitors is that it is specifically blended with flat leaf parsley to ensure you get all the garlic taste, but none of the long-term linger and is taken from an age old Burgundy recipe, to ensure artisanale authenticity. Apart from the pesto-like colouration of this butter, which adds vibrancy, the mere fact that the balance of ingredients used are so non offensive and flavoursome, that you can use it with all forms of global cooking. Or you can simply use it create classic dishes as cod meunière and moule marinière or if you are feeling more adventurous, why not try frogs legs or snails.

Ideal for

• Toasted breads
• Tapas
• Soups
• Vegetables
• Fish
• Meats
• Shellfish
• Stuffing for Kiev or vegetables
• Basting for meat joints and roasts
• Stews
• Sauces and any global dishes with these basic ingredients incorporated in it

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